Mini pineapple upside-down cakes are a charming and delicious twist on the classic dessert. These individual-sized cakes are perfect for parties, family gatherings, or just a delightful treat to brighten your day. With their sweet and tangy pineapple topping and moist, buttery cake, they’re sure to be a hit with everyone. In this blog post, we’ll walk you through the ingredients, directions, helpful tips, variations, necessary kitchen equipment, storage instructions, and ideal pairings to make these mini cakes the star of your dessert table.

Why You’ll Love These Mini Pineapple Upside Down Cakes
These mini cakes are perfect for those who love the combination of sweet and tangy flavors. They’re easy to make, look stunning when served, and are perfectly portioned for individual servings. Whether you’re an experienced baker or a novice, this recipe is simple enough to follow and yields impressive results every time.

Ingredients for Mini Pineapple Upside Down Cakes
To make these delightful mini cakes, you’ll need the following ingredients:

For the Topping:
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1 can pineapple slices (reserve the juice)
Maraschino cherries
For the Cake Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
1/2 cup pineapple juice (reserved from the can)

Read more on next page

Mini pineapple upside-down cakes are a charming and delicious twist on the classic dessert. These individual-sized cakes are perfect for parties, family gatherings, or just a delightful treat to brighten your day. With their sweet and tangy pineapple topping and moist, buttery cake, they’re sure to be a hit with everyone. In this blog post, we’ll walk you through the ingredients, directions, helpful tips, variations, necessary kitchen equipment, storage instructions, and ideal pairings to make these mini cakes the star of your dessert table.

Why You’ll Love These Mini Pineapple Upside Down Cakes
These mini cakes are perfect for those who love the combination of sweet and tangy flavors. They’re easy to make, look stunning when served, and are perfectly portioned for individual servings. Whether you’re an experienced baker or a novice, this recipe is simple enough to follow and yields impressive results every time.

Ingredients for Mini Pineapple Upside Down Cakes
To make these delightful mini cakes, you’ll need the following ingredients:

For the Topping:
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1 can pineapple slices (reserve the juice)
Maraschino cherries
For the Cake Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
1/2 cup pineapple juice (reserved from the can)

Read more on next page

Mini pineapple upside-down cakes are a charming and delicious twist on the classic dessert. These individual-sized cakes are perfect for parties, family gatherings, or just a delightful treat to brighten your day. With their sweet and tangy pineapple topping and moist, buttery cake, they’re sure to be a hit with everyone. In this blog post, we’ll walk you through the ingredients, directions, helpful tips, variations, necessary kitchen equipment, storage instructions, and ideal pairings to make these mini cakes the star of your dessert table.

Why You’ll Love These Mini Pineapple Upside Down Cakes
These mini cakes are perfect for those who love the combination of sweet and tangy flavors. They’re easy to make, look stunning when served, and are perfectly portioned for individual servings. Whether you’re an experienced baker or a novice, this recipe is simple enough to follow and yields impressive results every time.

Ingredients for Mini Pineapple Upside Down Cakes
To make these delightful mini cakes, you’ll need the following ingredients:

For the Topping:
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1 can pineapple slices (reserve the juice)
Maraschino cherries
For the Cake Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
1/2 cup pineapple juice (reserved from the can)

Read more on next page